|15 min||45 min||10|
|4 cup||Butternut squash (cubed, seeded, and peeled; about 1 medium squash)|
|4 cup cubes||Pumpkin (cubed, seeded, and peeled; 1 small cooking pumpkin)|
|1 large||Apple (peeled and chopped)|
|1 large||Yellow onion (chopped into 1-inch pieces)|
|2 tbsp unpacked||Brown sugar|
|1 dash||Black pepper|
|4 cup||Vegetable stock/broth|
|3/4 cup||Whole milk 3.3%|
|29 gm||Greek yogurt, plain, fat-free|
|1 fruit||Pomegranate (1 handful seeds, for serving)|
|29 gm||Greek yogurt, plain, fat-free (for serving)|
In a large stockpot or Dutch oven over medium-high heat, combine the butternut squash, pumpkin, apple, onion, brown sugar, salt, cinnamon, and pepper.
Add the vegetable broth, and stir to combine.
Bring the mixture to a boil, and reduce the heat to low.
Simmer, stirring occasionally, until the squash/pumpkin is tender.
It will take about 20–25 minutes.
Very carefully, using an immersion blender (or a countertop blender in batches), blend the soup until smooth.
Return the soup to the pot over low heat, and mix in the milk and yogurt.
Cook, stirring occasionally, until completely heated through, about 5–10 minutes.
Add a dollop of yogurt on top, and sprinkle with pomegranate seeds.